Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina

Cova, Aura; Müller, Alejandro J.; Laredo, E.; Sandoval, Aleida J.

doi:10.1016/j.jfoodeng.2012.05.040

Cited by 18 publications

(7 citation statements)

References 53 publications

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“…Nitrogen was used as both sheath (50 psi) and auxiliary gas, and argon as collision gas at a pressure of 1.9 mTorr. The mass spectrometer was operated in full ion scanning, which was chosen to detect positive and negative ions, for total scan durations of 1 …”

Section: Esi-msmentioning

confidence: 99%

“…6 Glu + Asp + Asp + Arg + Arg + Val + Val + Phe + Lys + Glu 1612. 1 Glu + Asp + Arg + Val + Phe + Lys + Lys + Ala + Gly + Ser + Thr + His + Leu + Glu 1718. 7 Glu + Asp + Asp + Leu + Arg + Val + Phe + Lys + Ala + Gly + Ser + Thr + His + His + Glu 1750.…”

Section: Possible Mechanism Of Polypeptides Inhibiting Retrogradationmentioning

confidence: 99%

“…4 Glu + Leu + Val + Phe + Leu + Lys + Asp 1576. 1 Glu + Leu + Leu + Arg + Val + Phe + Lys + Lys + Ala + Gly + Ser + Thr + Val + Glu Acid protease Positive ion 146.9 Glu 168.7…”

Section: Possible Mechanism Of Polypeptides Inhibiting Retrogradationmentioning

confidence: 99%

“…Retrogradation is the main cause of quality deterioration of starch-containing foods during storage [1]. Soy proteins are often employed as ingredients in those foods [2][3][4][5][6], but they are seldom used to inhibit starch retrogradation, which may be due to the molecular aggregation of soy protein in food processing.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Lian

Zhu

Yan

et al. 2013

International Journal of Biological Macromolecules

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Section: Esi-msmentioning

confidence: 99%

Section: Possible Mechanism Of Polypeptides Inhibiting Retrogradationmentioning

confidence: 99%

“…4 Glu + Leu + Val + Phe + Leu + Lys + Asp 1576. 1 Glu + Leu + Leu + Arg + Val + Phe + Lys + Lys + Ala + Gly + Ser + Thr + Val + Glu Acid protease Positive ion 146.9 Glu 168.7…”

Section: Possible Mechanism Of Polypeptides Inhibiting Retrogradationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Lian

Zhu

Yan

et al. 2013

International Journal of Biological Macromolecules

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“…The presence of amylose/lipid inclusion complexes in food formulations has great effects on starch texture in the solid state . These lipid–starch complexes in starches act either as plasticizers or anti‐plasticizers, shifting the T g . The proteins in starches are located at the starch granule surface, where their presence in association with that of other minor granule components (such as lipids), appears to significantly influence the overall properties of both starch granules and starchy products.…”

Section: Introductionmentioning

confidence: 99%

Characterizing the chemical features of lipid and protein in sweet potato and maize starches

Lian

Sun

et al. 2013

Starch Stärke

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The chemical features of lipid and protein in sweet potato and maize starches were investigated by comparing their IR and NMR spectra before and after hydrolysis by lipase or alkali protease. The results showed that the absence of C–H stretching vibration near 2930 cm−1 in IR spectra of sweet potato and maize starches hydrolyzed by lipase or protease was probably due to an interaction of amylose and amylopectin without lipid or protein. The results of 13C NMR showed that the lipid and protein were attached to each other in those two starches and both connected with maize starch, but only lipid connected directly with sweet potato starch. Lipid in starch probably inhibits crystal formation of starches, but protein in starch promotes the process. The characteristic fatty acids for sweet potato starch were CH3(CH2)13COOH + Lys + Glucose (G) and CH3(CHCH)4(CH2)4COOH + G, for maize starch, CH3(CHCH)6(CH2)29COOH. The typical peptides for sweet potato starch might be Lys + Phe + Ala + G + G and Leu + Lys + Leu + G, for maize starch, they were Asp + Val + Leu + Val and Asp + Glu + Leu + Glu.

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Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Gutiérrez

2017

Starch Stärke

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Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that "could" be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.

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Effect of two different lipid sources on glass transition temperatures and tensile properties of corn semolina

Cited by 18 publications

References 53 publications

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis

Characterizing the chemical features of lipid and protein in sweet potato and maize starches

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

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